Smoked Haddock Chowder Recipe

Name: Smoked Haddock Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 kg smoked haddock; 300 g streaky bacon (chopped); 675 g baby new potatoes; 1 large onion (chopped); 1 (400 g) can sweetcorn; 900 ml milk; 450 ml fish stock; 80 ml double cream; 25 g butter; smoked paprika (to taste); cayenne pepper (to taste)

Servings: persons

1 kg smoked haddock
300 g streaky bacon (chopped)
675 g baby new potatoes
1 large onion (chopped)
1 (400 g) can sweetcorn
900 ml milk
450 ml fish stock
80 ml double cream
25 g butter
smoked paprika (to taste)
cayenne pepper (to taste)

1
Heat milk in a large pan (I use a wok) until just below simmering.
2
Add smoked haddock fillets & cook until meat is firm (around 8 minutes).
3
Allow to cool & flake the fish, into a bowl & cover.
4
Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat.
5
Meanwhile fry the streaky bacon until crispy.
6
Remove with a slotted spoon & add to the pan.
7
Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan.
8
Raise the temp & simmer until the potatoes are about cooked (20 mins).
9
Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up.
10
Add the butter & cream & stir until butter has melted.
11
Add smoked paprika & cayenne pepper to taste.
12
Serve with crusty white farmhouse bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 kg smoked haddock, 300 g streaky bacon (chopped), 675 g baby new potatoes, 1 large onion (chopped), and more.

Yes, Smoked Haddock Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Haddock Chowder

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